Salsa Verde from The Sugar Club Cookbook by Peter Gordon
This sauce is traditionally supposed to be served only with poached meats and fish – a rule with which I strongly disagree as it goes counter to my own much better rule that if something tastes...
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Ingredients
- ¼ cup small capers, rinsed
- ¼ cup cornichons, rinsed
- ½ cup finely sliced chives
- ½ cup finely sliced spring onions
- 350ml (12 fl oz) extra virgin olive oil
- Salt
- freshly ground black pepper
- 50ml (1¾fl oz) lemon juice
- 1 tablespoon fresh thyme leaves
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- ½ cup fresh chervil leaves
- 1 cup fresh flat-leaf parsley leaves
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